ASSIGNMENT – 02

SUBJECT CODE: MHA-3

ACADEMIC YEAR – 2020-2021
COURSE : 1st Semester of 2-year M.Sc. in HA
SUBJECT : Properties Development & Planning

* Solve the following on A4 plain sheet.

*Every page on top right corner should consist –Student’s Name, Roll no. , Semester, Batch.
* Scanned & converted to PDF file (Size- > 15 MB) to be emailed within 02 weeks after
receiving it.

Q. 1. How can the property be classified as ECOTEL? What are some of its unique standard and
facilities? (10)
Q. 2. (a) Pollution control is a critical area in hotel operation. Discuss.

(b) List the focus areas on energy conservation in hotels and indicate the latest trends in energy
conservation. (5+5)= 10

Q.3. Write short notes on the following:

(a) Ecotel (b) Global Green Initiative (c) Classification Committees

(3x5=15)

Q.4. Discuss types of special (physically challenged) guests and guidelines for planning facilities. (10)

Q.5.What is LEED certification? Why it’s an added advantage for hotel business? (10)

Q.6. Enlist & discuss the global green initiative practices for hotel-tourism industry.
(10)

Q.1. How can the property be classified

as ECOTEL? What are some of its unique
standard and facilities? (10)
The Ecotel Certification is based on five areas of environmentalism,
each of which is designated by a Globe award.
These five areas are referred to as the ‘cornerstones of
environmental responsibility’ or simply as ‘Globes’. These Globes
are:
1. Energy conservation
This requires the existence of a formalized framework to actually
reduce the energy consumption of the hotel. For instance, whether
the hotel has been designed and constructed keeping in mind
maximum energy conservation. Factors like whether minimum
lighting is being used, the extent of involvement of the guests as
well as the employees etc. also make a difference to the final score.
2. Water conservation
Evaluates the effective conservation of water in all departments of
the hotel, across all levels. The extent to which water is recycled
and utilized is also considered an important factor. Again, all
employees are expected to be well-versed with the water
conservation operations of the hotel. Water is an increasingly
scarce resource in most parts of the world and the United Nations
estimates that more than half the world population could be living in
severely water stressed areas by 2032.
3. Solid waste management
The hotel must effectively recycle and manage waste wherever
generated. Proper systems for collection, recycling and disposal of
these wastes in all departments of the hotel are a must for the
Ecotel certification. Moreover, all employees of the hotel must
undergo training in the basic solid waste management techniques.
4. Employee environmental education
Evaluates how involved the employees are in the efforts of the hotel
to contribute towards the environment. The hotel should have
training modules in place for employees at all levels to familiarize
them with the eco-friendly initiatives of the hotel.
5. Environmental commitment
The hotel/ resort/ inn must demonstrate the existence of a
formalized commitment towards the preservation and enhancement
of the natural environment. It must, through all operations, activities
and written statements, communicate its commitment to the
environment. For e.g. the mission statement of the hotel/ resort
must mention its environmental dedication. Additionally, every hotel
should have a green team headed by a member of the top
management ensuring that all departments are working in
consonance with the hotel’s mission of environmental responsibility.
Facilities in Ecotel
An Ecotel or eco hotel, or a green hotel, is an environmentally
sustainable hotel or accommodation that has made important
environmental improvements to its structure in order to minimize its
impact on the natural environment. The basic definition of an eco-
friendly hotel is an environmentally responsible lodging that follows
the practices of green living. These hotels have to be certified green
by an independent third-party or by the state they are located in.
Some of these best practices include serving local organic food in
restaurants, reusing linens when a guest is staying for more than
one night, and incorporating in-room recycling and composting
programs. Hotels that have these certifications and best practices
can attract environmentally conscious travellers and stand out from
other hotels.
An eco hotel must usually have following facilities-
• Dependence on the natural environment
• Ecological sustainability
• Proven contribution to conservation
• Provision of environmental training programs
• Incorporation of cultural considerations
• Provision of an economic return to the local community
• Housekeeping uses non-toxic cleaning agents and laundry
detergent
• 100% organic cotton sheets, towels and mattresses
• Non-smoking environment
• Renewable energy sources like solar or wind energy
• Bulk organic soap and amenities instead of individual packages to
reduce waste
• Guest room and hotel lobby recycling bins
• Towel and sheet re-use (guests can tell housekeeping to leave
these slightly used items to reduce water consumption)
• Energy-efficient lighting
• On-site transportation with green vehicles
• Serve organic and local-grown food
• Non-disposable dishes
• Offers a fresh-air exchange system
• Greywater recycling, which is the reuse of kitchen, bath and
laundry water for garden and landscaping
• Newspaper recycling program
Ans 2 {a}. Pollution control is a critical
area in hotel operation. Discuss. (5)
Pollution of various forms is a cause of great concern for existence
of life on the earth. One of the most disconcerting effects of
pollution is global warming. Other direct effects include increasing
health problems, mental stress and strain, increase in the number
of endangered species, ecological imbalance among others.
Hotels are properties where very high intensity of human and
machine activities occur day in and day out. This is bound to
produce all sorts of pollution and is subject to very stringent
pollution control measures.
In tourist destinations, there will be surface transport carrying
guests to and from the hotels, thereby causing great pollution from
automobile emission.
Hotel Industry contributes to the following types of pollution:
• Water pollution
• Air pollution
• Soil pollution
• Noise pollution
Ways to control pollution in hotels
1. Install Energy Saving Technologies
It has been estimated that 75% of hotels’ environmental impacts
can be directly related to excessive consumption—including energy
consumption. Installing energy-efficient technologies such as
appliances, lighting, and heating and cooling systems can make a
difference for both the environment and your hotel’s bottom line.
2. Embrace Recycling
Another huge impact the hospitality industry has on the
environment is due to the amount of waste hotels create. It’s time to
embrace recycling, and we’re not just talking about using cloth
napkins instead of paper.
3. Encourage Guests to be Green
Put cards in each room asking guests to turn out the lights when
they leave, or reuse towels if possible. Make recycling bins readily
available to guests and be sure that they are aware of your green
programs. When guests see that your hotel is making an effort to
help the environment, they will want to do their part as well.
4. Start Composting
An increasing number of hotels are realizing the benefits of
composting food waste rather than throwing it out. Not only is it a
popular and well-known green initiative that will impress your
guests, it can save your hotel money on landscaping since
composted waste can be used as organic fertilizer.
5. Save Water
There are so many ways hotels can save water: Installing toilet tank
fill diverters in older toilets can save about 3/4 of a gallon of water
per flush. Transitioning to nearly waterless laundry machines can
save 80% of hotel water usage. Making water stations available to
guests can discourage the use of bottled water. Follow the
examples from other hotels that have implemented water-saving
initiatives.
b. List the focus areas on energy
conservation in hotels and indicate the
latest trends in energy conservation.(5)
Focus Areas on energy conservation in Hotels –
1. Smart climate control
Hotels, with their random occupancy patterns, are finding that smart
energy-management systems maximize their energy savings.
These systems use sophisticated machine-learning algorithms and
diverse data sets such as historical thermodynamics, local weather
patterns and peak demand loads to optimize energy consumption in
real-time, all year round
2. Air Source Heat Pumps
Smart thermostats aren’t the only way that business can save on
their heating costs. Advances in HVAC hardware technology also
offer businesses new opportunities to save on energy costs.
Specifically, air source heat pumps make it possible to transfer heat
from outside a building to inside it (or vice versa). The science
behind ASHPs involves using the principles of vapor compression-
refrigeration to absorb heat from one place and release it to
another. The advantage for hotels is that ASHPs can be used as
energy-efficient space heaters or coolers, removing the need to
overload a central HVAC system to accommodate the specific
needs of a smaller or compartmental space.
3. Smart Lighting Technology
Smart energy-management systems are not limited only to HVAC
systems. Smart lighting technology also enables hotels to better
understand their energy needs, automate their consumption and
adapt to real-time to changes in occupancy. Some companies have
managed to cut energy costs by 75 percent and improved
productivity by 20 percent by converting to a smart LED lighting
system. Just like EMS helps hotels adjust energy consumption
based on real-time climate-control needs, smart lighting systems
also enable properties to set preferred lighting times and track
activity to improve workflow throughout the facility.
4. Solar Panel Technology
Rising economic superpowers and Australian suburbanites aren’t
the only ones benefiting from the rise and proliferation in solar
technology. Hotels of all sizes are leveraging increasingly affordable
photovoltaic technology to reduce their energy costs. Solar power
technology offers businesses a two-fold opportunity: to reduce
energy consumption from the grid and sell excess production back
into that grid. Therefore, hotels can save on their energy costs and
subsidize whatever energy consumption they still have to pay for.
5. Automatic Shutdown Sockets
A significant energy cost for many hotels is vampire power draw.
Also known as standby power, it refers to the way electric power is
consumed by electronic and electrical appliances while they are
switched off (but are designed to draw some power) or in a standby
mode. This is where automatic shutdown sockets come in. These
are simply smart power outlets that use infrared sensors or timers
to cut power to any connected device when the device is not in use
or the room is unoccupied. In other words, they allow hotels to save
on powering devices whenever they are not in use.
6. Predictive Monitoring
Like energy-management systems that monitor, track and optimize
energy consumption, predictive maintenance enables hotels to use
sensor data to identify wasteful or hazardous trends and alert
maintenance staff before the issue escalates into a much costlier
one. For example, as an HVAC system fluctuates through different
levels of performance based around occupancy needs, there will be
wear-and-tear on its different physical components. Rather than
waiting for a component to break down before being repaired or
replaced, predictive maintenance enables engineering staff to
predict maintenance needs based on system usage, prevent
system failures and reduce the costs of operating a faulty system.
7. Smart Water Management
Water is a necessary requirement for life and every hotel relies on
the stuff just to keep afloat. Whether it’s part of a manufacturing
process or necessary to provide customers with food, drink and
sanitary facilities, dihydrogen monoxide is an unavoidable cost of
doing business. When considering how a single leaky toilet can cost
as much as $840 a year plus the costs of any additional water
damage, it’s easy to see how water can become an unnecessarily
expensive business expense. By monitoring water lines with smart,
low-cost water meters, however, facilities such as hotels and
college campuses can see [return on investment] on their water
consumption in less than five years.
Recent Energy Conservation Techniques are –
1. Use of LED
2. Use of smart technology
3. Use of Smart building design method
4. Use of smart Taps in bathroom
5. Use of Solar system
6. Use of auto cut of power when it is not in use
7. Use of low power consumption equipment
8. Use of high star rating equipment
9. Use of water harvesting system
10. Use of renewable source of energy.

Q.3. Write short notes on any two of the

following: (2×5=10)
a. Ecotel
An Ecotel or eco hotel, or a green hotel, is an environmentally
sustainable hotel or accommodation that has made important
environmental improvements to its structure in order to minimize its
impact on the natural environment. The basic definition of an eco-
friendly hotel is an environmentally responsible lodging that follows
the practices of green living. These hotels have to be certified green
by an independent third-party or by the state they are located in.
It is beneficial for these hotels to get certain certifications in order to
be environmentally compliant. One beneficial certification
specifically for hotels is the LEED certification. A LEED-certified
hotel provides benefits to the environment through energy efficient
practices.
An eco hotel should follow a set of best practices in order to do their
part to benefit the environment. Some of these best practices
include serving local organic food in restaurants, reusing linens
when a guest is staying for more than one night, and incorporating
in-room recycling and composting programs. Hotels that have these
certifications and best practices can attract environmentally
conscious travelers and stand out from other hotels.
An eco hotel must usually meet the following criteria:
• Dependence on the natural environment
• Ecological sustainability
• Proven contribution to conservation
• Provision of environmental training programs
• Incorporation of cultural considerations
• Provision of an economic return to the local community
b. Global Green Initiative
In 2008, KPMG International announced the Global Green Initiative
(GGI), a commitment to address climate change by focusing on
three pillars:
1. Measure, reduce and report KPMG’s global emissions.
2. Support environmental projects within our wider commitment to
our communities; and advance sustainability.
3. Work with our partners, employees, suppliers and clients to help
them reduce their climate change impacts.
GGI started with an ambition to reduce our combined greenhouse
gas emissions per full-time equivalent (FTE) by 25 percent by 2010.
A new target was set in 2011 in Phase II that seeks a further 15
percent reduction in net emissions per FTE by 2015, compared to
2010. Going forward from 2015 to 2020, our global target is a
further 10 percent reduction in net emissions per FTE, and 60
percent of our purchased electricity to be generated from renewable
energy sources.
The GGI started with a pan-KPMG network ambition to reduce
combined greenhouse gas emissions per full-time equivalent (FTE)
employee by 25 percent by 2010, on a 2007 baseline. We achieved
this target.
A new target was set in 2010 that seeks a further 15 percent
reduction in net emissions per FTE by 2015, compared to 2010. As
of 2015, we have achieved our net emissions per FTE reduction by
reaching 16.77 percent since 2010.
Furthermore, 27 percent of electricity purchased across the KPMG
network is now procured from renewable sources, including on-site
solar at a few facilities, or from renewable energy certificates and
green tariffs.
As of 2016, the GGI transformed to the Global Climate Response
(GCR), a refreshed strategy aligned with the Sustainable
Development Goals and targets stemming from the Paris
Agreement on Climate.
c. Classification Committees
The hotel will be inspected by a classification committee which will
be constituted as follows:
(a) For 4 & 5 star with and without Alcohol Service,
5 Star Deluxe and Heritage (Basic, Classic with and
with out Alcohol Service & Grand) categories:
• Chaired by Additional Director General (Tourism), Govt. of India/
Chairperson (HRACC) or a representative nominated by him
• Representative from FHRAI
• Representative from HAI
• Representative from IATO
• Representative from TAAI
• Principal Institute of Hotel Management OR his / her
representative who shall be the member of teaching faculty of the
Institute
• Regional Director, India tourism Office / local India tourism office
• Member Secretary HRACC
• In case of Heritage category, a representative of Indian Heritage
Hotels Association (IHHA)
(b) For 1, 2 & 3 Star hotels:
• Chairperson, Secretary (Tourism) of the concerned State Govt. or
Additional Secretary (Tourism) or Director (Tourism) or Additional
Director (Tourism) of the concerned State Govt.
• Regional Director, India tourism Office/ local India tourism office
• Representative from FHRAI
• Representative from HAI
• Representative from IATO
• Representative from TAAI
• Principal Institute of Hotel Management or his / her representative
who shall be the member of teaching faculty of the Institute

Q.4. Discuss types of special (physically

challenged) guests and guidelines for
planning facilities. (10)
Types of Physically Challenged Guests
Depending on the different kind of impairments either in body
organs or sensory organs, people may suffer from different kinds of
disabilities.
These physically challenged guests are hereafter referred to as
special guests and are categorised into the following types
1. Special guests with mobility difficulties
a. Special guests who are assisted on wheelchair
b. Special guests unassisted on wheelchair
2. Special guests with deafness or hearing
impairment
3. Special guests with speech impairment
4. Special guests with visual impairment
5. Special guests with learning disabilities/mental
impairments.
Guidelines for planning facilities
While designing for the hotels & restaurants we often forget that,
our services are not only meant for the abled Adults, and limited
too. We are all physically disabled at some time in our lives. A child,
a person with a broken leg, a parent with a pram, an elderly person,
etc. are all disabled in one way or another. Those who remain
healthy and able-bodied all their lives are few. As far as the built-up
environment is concerned, it is important that it should be barrier-
free and adapted to fulfill the needs of all people equally. As a
matter of fact, the needs of the disabled coincide with the needs of
the majority, and all people are at ease with them. As such,
planning for the majority implies planning for people with varying
abilities and disabilities.
Public Areas
• Ramps giving access to most public spaces such as the lobby, the
restaurants and public restrooms.
• Seated check-in and check-out available in the reception area or
the guest room.
• Escape chairs available in all fire exists of the guest room floors.
Guest Rooms
• Handicapped-accessible rooms feature connecting doors to
another handicapped-accessible room.
• The guest rooms are located close to the elevators and fire exits.
• Entry door is 94 cm wide.
• Floor to ceiling mirror available in the room.
• The safety box are installed at shoulder-height of a sitting person
(100 cm).
• Lower cloth rails in certain areas e.g. left cupboard, small rail.
• The top of the mattress is 70 cm high and 46 cm when special
mattress base is installed (upon request).
• The bedrooms feature a bench in front of the beds with a height of
50 cm.
• Along the length of the bed (210 cm) between bed and cupboard
width of 155 cm manoeuvring space next to bed.
• Plug Socket in 30 cm height.
• Light switch in 73 cm height.
• A/C control 75 cm height.
• Service in the bathroom in 90 cm height.
Bathroom in the Guest room
1. General
• Door to the bathroom is 120 cm wide with a threshold of 1 cm
• Door to WC and shower is 88 cm wide with a threshold of 2 cm
2. Sink
• Clearance below the sink is 69 cm in height between the floor
finish and the apron to allow access to wheel chairs users
• The sink is 85 cm high
• Faucets are lever-operated
• Mirror in 90 cm height
3. Shower
• Size of: width of 160 cm x 190 cm
• Shower equipped with a marble bench (height 44 cm) depth: 35
cm
• The shower spray unit features a hose of 145 cm length, which
can be used both as a fixed shower head and a hand-held unit
4. Bath tub
• In-tub seats provided upon request
• Grab bars are provided
• The shower spray unit features a hose of 115 cm length, which
can be used both as a fixed shower head and a hand-held unit.